Fiesta Chop Salad

This Fiesta Chop Salad is packed with goodies! Start with the fresh crunch of chilly iceberg lettuce, then add cheese, chili beans, red onions, tomatoes, grilled corn, AND corn chips! The creamy, tangy cilantro dressing ties it all together. Enjoy all the fresh, delicious flavors – your taste buds will be doing a happy dance!

Fiesta Chop Salad
Serves 6 - 8

Creamy Cilantro Dressing:
(makes about 1 cup of dressing)
1/4 cup white wine vinegar
1 tablespoon fresh lime juice
1/4 cup olive oil
1/2 cup plain Greek yogurt
2 teaspoons sugar
1/2 teaspoon dried cumin
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon paprika
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper
2 tablespoons fresh cilantro, minced

Salad Ingredients:
1 head chopped iceberg lettuce
10 oz grape tomatoes, halved
1 can (14 oz) chili beans, slightly drained
4 ears corn, grilled and kernels cut off the cob
Olive oil for brushing corn cobs
1/4 red onion, finely diced
3 cups grated sharp cheddar cheese
2 cups corn chips (like Fritos)

Directions:
1. Make the dressing. Prepare the cilantro by finely mincing for the dressing. Whisk together the vinegar, lime juice, olive oil, Greek yogurt and sugar together in a small jar until well combined. Add the spices and cilantro, and whisk or shake until emulsified.

2. Prep the veggies. Over direct heat, grill the corn (turning as needed) until char marks appear. About 15-20 minutes. Once the grilled corn has cooled slightly, carefully cut the kernels off from the cob with a sharp knife, or a corn stripping tool.

3. Meanwhile, wash and chop the lettuce. Finely dice the red onion and halve the grape tomatoes.

4. Assemble the salad. Toss all of the salad ingredients together with the dressing and then top the salad with the corn chips. Toss once more to incorporate the chips. Serve immediately!

Chicken Green Enchiladas

Cheesy and creamy, these green enchiladas are one great definition of comfort food! The green enchilada sauce is enhanced with a filling of grilled and diced chicken, white beans, green chilies, cheese, onion, garlic, herbs, and a little sour cream. After stuffing and rolling the enchiladas, add another layer of sauce on top. Don’t forget to finish with a hearty layer of cheese. After baking, garnish with fresh cilantro. So tasty!

Chicken Green Enchiladas
Makes 8 enchiladas

Enchiladas:
2 garlic & lime chicken breasts (marinated, grilled, and sliced)
2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried cumin
1/2 teaspoon
Kosher salt
1/2 teaspoon freshly ground pepper
1 can (4 oz) diced green chilies
1 can white beans, rinsed and drained
2 cups Monterey Jack cheese, shredded
1 can (28 oz) green enchilada sauce
1 cup sour cream

Garnishes:
Lime wedges, Fresh cilantro leaves, Pickled jalapeños, Hot sauce

Garlic & Lime Grilled Chicken:
6 chicken breasts - some now, some later

Marinade:
1 tablespoon lime zest (about two small limes)
2 tablespoons chili powder
2 tablespoons garlic powder
1 tablespoon paprika
1 tablespoon cumin
1 tablespoon sugar
1 teaspoon pepper
1 teaspoon Kosher salt
1/2 cup vegetable oil
2 tablespoons fresh lime juice

Directions:
1. Preheat the oven to 400 degrees F.

2. Sauté the onion and garlic in a large skillet until the onion is translucent. Season the onions with oregano, cumin, salt, and pepper.

3. Add the green chilies, white beans, 1 cup of grated cheese, 1 cup green enchilada sauce, and 1 cup of sour cream. Stir to combine. Add the diced chicken and fold together until combined.

4. Spoon 1 cup of enchilada sauce around the bottom of the pan. This recipe makes about 8 enchiladas which can fit into a standard 9x12 casserole pan, or individual sized dishes that fit 2 enchiladas each.

5. Fill the tortillas with a scoop of the chicken mixture and roll up tightly. Place the stuffed tortillas seam side down in the pan. Pack the pan tightly.

6. Spoon more enchilada sauce on top of the rolled tortillas. Sprinkle one more cup of grated cheese on top.

7. Bake for 20-25 minutes or until the cheese has started to brown and the enchiladas are bubbling hot. 8. Serve warm with your choice of garnishes.

Garlic & Lime Grilled Chicken Directions:
1. In a small bowl, combine the lime zest and the marinade spices: chili powder, garlic powder, paprika, cumin, sugar, pepper, and salt. Stir together until evenly mixed.

2. Place the chicken breasts in a large bowl or in a sealable bag inside of a large bowl.

3. Pour the vegetable oil and lime juice over the chicken, then sprinkle with the spice mixture.

4. Rub the chicken with the spices until it is completely coated.

5. Cover the chicken and refrigerate. Marinate the chicken in the refrigerator for 3-4 hours or overnight.

6. Fire up the grill! Heat the grill; ensure your grill grates are clean and well-oiled.

7. Grill the chicken over direct heat until the internal temperature reaches 165 degrees F, turning as needed.

8. Remove the chicken from the grill and let it rest for 10 minutes.

9. Enjoy the chicken immediately or slice, dice, or shred to use in future recipes.

Two Tasty Fruit Salsas

Mango Raspberry Salsa: Makes about 3 cups

Ingredients:
2 ripe mangoes, diced
6 oz raspberries
2 tablespoons cilantro, finely chopped
1 tablespoon shallot, minced
Zest of 1/2 orange, 1 lemon, 1 lime
1 tablespoon lime juice
1 tablespoon lemon juice
1 tablespoon orange juice
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper

Directions:
(1) Have the mangoes around the seed, and score to dice.
(2) Using a citrus zester, zest the citrus fruits, and then juice.
(3) In a large bowl, combine all of the ingredients together, and gently toss to mix.
(4) Cover, and refrigerate the salsa for 30 minutes, to allow the flavors to blend.

Peach, Corn, Tomato Salsa: Makes about 4 cups

Ingredients:
2 large peaches, chopped
2 Roma tomatoes, diced
1/4 red onion, diced
1 lime, zest and juice
1/4 cup basil leaves, chopped
4 ears grilled corn, cut off the cob
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions:
(1) Dice the peaches, tomatoes, and onion.
(2) Using a citrus zester, zest, then juice the lime. Chop the basil leaves.
(3) Grill the corn directly on a hot grill for about 12 minutes, rotating every 3-4 minutes until the corn is partially charred. After the corn has cooled slightly, strip the kernels from the cob.
(4) In a large bowl, combine all of the ingredients together, and gently toss until mixed.
(5) Cover, and refrigerate the salsa for 30 minutes to allow the flavors to blend together.